• Soak the mung beans for a few hours to overnight for increased ease of digestion.
• Heat the ghee or oil in a large, deep saucepan and add the mustard seeds.
• When the mustard seeds pop, add all remaining spices except salt.
• Sauté for a minute or so, then add the split mung beans and rice. Stir until all foods are flavored and colored with the spice mixture.
• Add water and bring to a boil.
• Cover, reduce heat to a simmer and let cook for about 20 minutes or until the beans are completely soft. Then add the salt.
• Add more water if you prefer a more soupy consistency.
• Add your chosen vegetables during the last 15 minutes of your cooking time.
• If desired, serve with grated coconut, fresh lime, chopped cilantro, plain yogurt, ghee, and/or sesame seeds

• Heat the milk in a saucepan over medium heat until nearly simmering.
• Add sweetener, vanilla extract, turmeric, cinnamon, ginger, black pepper and salt to a heatproof mug. Pour the steamed milk into the mug and stir until combined.
• Add extra sweetener if needed.
• Serve warm. 

Tea Bag

• Place one tea bag in cup of boiling water
• Brew for 3 minutes
• Remove tea bag
• Add optional ginger, lemon or dehydrated orange

Loose Tea

• Place 1 tbsp loose tea into tea ball
• Steep for 3 minutes in boiling water
• Remove tea ball
• Add optional ginger, lemon or dehydrated orange

• Melt the coconut oil in a skillet set over medium-high heat.
• Add tandoori seasoning, salt and pepper.
• Stir the spices for a few seconds to wake up the flavor.
• Add onion and continue to stir the mixture until the onion becomes soft and translucent.
• Add the garlic and cook another minute.
• Add the coconut milk and mix.
• Add the chickpeas.
• Cover skillet and simmer on medium heat for 7-10 minutes.
• Collards: remove stems, stack leaves, roll and slice thinly.
• Slice the red pepper
• In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
• Remove veggies from the heat, drain and transfer to a serving plate.
• Drizzle veggies with lemon juice and olive oil.
• Serve the chickpeas with the vegetables on the side.
• Leftovers can be eaten for tomorrow’s lunch.

• pre-heat oven to 350 degrees F
• place cashews in a bowl
• add lemon juice
• mix to coat all the cashews
• sprinkle with tandoori spice to fully coat the cashews
• place on a baking sheet
• place into oven and cook until dried and lightly browned
• cool and place into glass jar for storage